Crab Cakes & Avocado Salsa Recipe

Name: Crab Cakes & Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Green Onions, Chopped; 1/4 cups Mayonnaise; 2 whole Eggs; 1 Tablespoon Chopped Chives; 1 Tablespoon Chopped Cilantro; 1 Tablespoon Lemon Zest; 1 Tablespoon Lemon Juice; 1 cup Panko Bread Crumbs; 1 teaspoon Salt; 1 teaspoon Pepper; 1 pound Lump Crab Meat; 6 Tablespoons Butter; 1 whole Avocado; 1 whole Lime, Zest And Juice; 1 teaspoon Honey; 1/4 cups Cilantro; 1/4 whole White Onion, Chopped; 4 whole Tomatillos, Halved And Roasted; 1 teaspoon Salt; 1 teaspoon Pepper

Servings: persons

⅓ cups Green Onions, Chopped
1/4 cups Mayonnaise
2 whole Eggs
1 Tablespoon Chopped Chives
1 Tablespoon Chopped Cilantro
1 Tablespoon Lemon Zest
1 Tablespoon Lemon Juice
1 cup Panko Bread Crumbs
1 teaspoon Salt
1 teaspoon Pepper
1 pound Lump Crab Meat
6 Tablespoons Butter
1 whole Avocado
1 whole Lime, Zest And Juice
1 teaspoon Honey
1/4 cups Cilantro
1/4 whole White Onion, Chopped
4 whole Tomatillos, Halved And Roasted
1 teaspoon Salt
1 teaspoon Pepper

1
Stir together the green onions, mayonnaise, eggs, chives, cilantro, lemon zest, lemon juice, and bread crumbs in a large bowl and season with 1 teaspoon of salt and the pepper.
2
Add in crab meat and carefully combine with your hands, making sure not to break up the lump pieces of crab.
3
Form into bite-sized cakes with your hands.
4
Saute in a saute pan with butter, over medium high heat, for 2 minutes on each side until golden brown.
5
Set aside until ready to serve.
6
Combine the avocado, lime juice, lime zest, honey, cilantro, onion and roasted tomatillos in a food processor.
7
Season with salt and pepper.
8
Blend until fully incorporated.
9
Serve with crab cakes.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ⅓ cups Green Onions, Chopped, 1/4 cups Mayonnaise, 2 whole Eggs, 1 Tablespoon Chopped Chives, and more.

Yes, Crab Cakes & Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab Cakes & Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions